Rose Panna Cotta

Ingredients for 4 servings:

• 500 g cream
• 50 g sugar (or honey is even better)
• 1 vanilla pod(s)
• 3 sheets of gelatin
• ½ orange(s), zest grated
• ½ lemon(s), zest grated
• 2 tbsp jam (rose jam or jelly)
• Chocolate shavings, crispy flakes

Instructions

Working time approx. 25 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 25 minutes

For the dear lady, roses as a gift with a difference

Put the cream and sugar in a saucepan and heat gently. Split open the vanilla pod, scrape out the seeds and add the seeds and pod to the cream. Simmer gently for about 10 minutes. Soak the gelatine in cold water (ice water if possible). Remove the pan from the heat and allow to cool slightly. Remove the vanilla pod. Remove the gelatine from the ice water and wring it out well. Then add it to the cream and dissolve it while stirring. (Make sure the cream isn’t too hot!!! Max. 40°C!!) Divide the mixture between small plastic or silicone molds. Chill in the refrigerator for about 5 hours. Or. Pour the mixture into a large, oblong dish. Chill in the refrigerator for about 7 hours. When the panna cotta is firm enough to turn out, briefly dip the dish halfway into hot water (so that it loosens from the edges) and turn it out. Garnish with grated chocolate or crushed crispy flakes. It’s a real highlight when baked with buns or a fruit sauce.